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Emily B.’s Eggnog
(contains alcohol)
“I was always afraid to try eggnog as a child because it sounds disgusting. As a middle aged mom, however, the appeal of cocktails evolved, so when my cocktail loving friends and relatives convinced me that eggnog can actually be good, I went into research mode. This recipe comes from my cousin’s husband, Syrus Fotovat, who is a fantastic bartender in San Jose, CA.”
Yield: 8 servings | Total Prep Time: 12 hours | Total Cook Time: 1 hour
Ingredients
Cinnamon Syrup:
1 cup 1:1 simple syrup
3 tablespoons crushed cinnamon sticks or cinnamon bark
Eggnog:
12 whole eggs
10 oz Pierre Ferrand Ambre Cognac
10 oz rum (eg Ron Zacapa 23)
9 oz parts dairy (4 oz heavy cream, 5 oz whole milk)
Finished with grated nutmeg
Directions
1. First, make the cinnamon syrup: Combine simple syrup and crushed cinnamon in a small pot and bring to a boil.
2. Remove from heat and let sit for 4 hours or overnight.
3. To make the eggnog: In a food processor, blender or with an immersion blender, blend the eggs, cream and cinnamon syrup together.
4. Add the cognac and rum, stirring thoroughly until fully mixed.
5. Grate in a whole mess of nutmeg and refrigerate for a minimum of 4 hours, preferably overnight, stirring occasionally.
6. For best results put in the freezer 20 minutes before serving.
7. When ready to serve, give it a final stir and pour into punch cups or small rocks glasses.
8. Garnish each glass with a little more grated nutmeg.